Steelhead trout with spicy tomato and caper sauce. Unlike rainbow trout, steelhead trout looks just like salmon. Today we're cooking these beauties on a skillet to get that addicting crispy skin. Pan-Seared Steelhead Trout with Lemon Thyme Butter Sauce.
In a bowl, combine tomatoes, shallot, ground coriander, jalapeño and sour cream; mix until combined. Grilled sea-run Rainbow Trout marinated in soy sauce and maple syrup is not only good eating, but it's real easy to cook on your barbecue grill. Steelhead trout is flavored with honey, mesquite seasoning, and pepper for a quick and easy meal for weeknights. You can cook Steelhead trout with spicy tomato and caper sauce using 7 ingredients and 3 steps. Here is how you achieve that.
Ingredients of Steelhead trout with spicy tomato and caper sauce
- Prepare 2 of steelhead trout fillets, deboned and descaled.
- It’s 1 of large shallot, chopped.
- It’s 4 cloves of garlic, chopped.
- Prepare 1 tbsp of Cholula hot sauce.
- You need 250 g of whole cherry tomatoes.
- Prepare 2 tbsp of capers, drained.
- You need 4 tbsp of unsalted butter.
Cover trout with honey and sprinkle mesquite seasoning, black pepper, and seasoned salt over Turned out to be quite a pleasant surprise! I normally don't like honey-based sauces, but. Pan-Seared Steelhead Trout with Mushrooms, New Potatoes & Truffled Spring Pea Sauce…a simple elegant spring-inspired dinner! The truffled pea sauce is one of my favorites…fresh spring peas, blended with truffle oil, tarragon and lemon into a silky luscious sauce you will want to mop up with.
Steelhead trout with spicy tomato and caper sauce instructions
- Add a splash of olive oil to a large pan on medium-high heat. Season the trout with salt and pepper and lay the fillets in the pan, skin-side down. Fry for 4 minutes, then flip and fry for 4 minutes on the other side. Remove the trout to a plate..
- Add the shallot and garlic to the pan and let sweat for 1 minute..
- Add the hot sauce, tomatoes, capers and butter to the pan. Use a sharp knife to poke holes in the tomatoes, and a spatula to flatten them and squeeze out their juice. Let the sauce simmer for about 5 minutes. It should thicken very slightly. Season with salt and freshly cracked black pepper to taste. Carefully peel the skin off the trout and pour the sauce over the fillets..
For the spicy tomato sauce, heat the oil in a saucepan and gently fry the onion and garlic until soft. Using a hand blender, process the sauce until smooth, adding more salt and freshly ground black pepper if required. To serve, place a spoonful of the rice onto a serving plate, arrange the trout halves. Tomatoes add an earthiness to these recipes for prawns and polenta, rainbow trout in tamarind sauce, and fish meatballs with ancho chilli. One-Pan Seared Swordfish with Spicy Olive Oil Poached Tomatoes – Baker by Nature.